Maximum Living Brioche
1/3 cup warm milk (105°F to 115°F)
2 envelopes dry yeast
3 3/4 cups all purpose flour
2 teaspoons salt
3 large eggs
1/4 cup sugar
1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature
1 egg, beaten to blend with 1 tablespoon water (for glaze)
Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves.
Fit mixer with dough hook.
Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds.
Scrape sides and bottom of bowl.
Beat in 3 eggs on low speed, then add sugar.
Increase speed to medium and beat until dough comes together, about 3 minutes.
Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like).
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